Farmers’ Market Fresh: Avocado Pesto Zoodles

These next few months are the best for using farm-fresh ingredients to cook tried-and-true dishes and exploring new delicious recipes.

To kick off our summer series of farmers’ market blogs, I decide on one of my all-time favorites: Avocado Pest Zoodles (VG) (GF)

Before we dig in, this recipe calls for a blender or food processor and will be easier with a spiralizer (but not impossible without). Don’t let this deter you – it’s still easy and well worth it!

First step: choose your nearest farmers’ market.

We have four awesome markets on the grid that run daily from 10 a.m. to 1:30 p.m.

Roosevelt and Freemont parks on Tuesday (May-September)

Cesar Chavez Plaza on Wednesday (May-October)

Capitol Mall on Thursday (May-September)

Step two: head down and grab your goods (don’t forget a bag and cash!)

Here’s what you’ll need to make four servings of the best zoodles you’ve ever had:

4 medium-to-large zucchinis spiralized or cut into ¼ inch slices

2 medium avocados

1 large handful of basil

1 lemon (juiced)

4 tablespoons olive oil

2 tablespoons water

1 clove garlic

¼ cup pine nuts

Salt and pepper to taste

Step three: get cookin’

Using a mandoline, spiralizer or kitchen knife, slice the zucchini into ¼ slices. Place in layers on a sheet pan with a paper towel dividing each fresh-cut zucchini. Add a little salt between each layer to help pull out moisture. Tip: the longer they rest, the less soggy the will be after cooking

Combine remaining ingredients in blender or food processor and blend until smooth. Lightly season to taste and set aside.

Heat a large sauté pan with a dash of olive oil and add zoodles. Continuously stir and toss until soft (3-5 minutes).